Snakebite Chili Colonel Meyers Curry's
Source of Recipe
Food Down Under
Recipe Introduction
(from Linda Curry, the Colonel's grand daughter)
List of Ingredients
1/2 cup good quality (but not the best quality) olive oil
2 lb London broil or other good but not great steak, cut into cubes about
the size of your big toe
1/4 lb fresh beef fat (not processed lard), also cut into cubes about the
size of your little toe
1 x huge red onion, peeled and coarsely chopped
1 bn green onions and their tops, cut into 3/4 inch pieces
1 whl head of garlic (about 12 cloves), peeled and chopped
3 tbl cumin
3 tbl paprika
2 tbl cayenne powder (more or less)
2 tbl oregano
1 tbl marjoram
1 tsp salt
1 tsp crushed black pepper (or freshly ground)
4 x dried New Mexico chilies (this is a hot, dried jalapeno, in most supermarkets)
1 1/2 cup dark beer (Guinness is best)
1 cup whiskey (Jack Daniels is best)
28 oz can crushed peeled tomatoes with juice (NO seasonings in the can)
1/2 x - 1 lb. dried red kidney beans soaked overnight in water
(IMPORTANT: do NOT use canned!)
Recipe
Carefully remove stem and seeds from chilies. WEAR GLOVES and don't touch your eyes. (Most of the heat is in the seeds and near the stem end so you can control the heat of your chili by including or excluding these.) Chop the chilies as small as possible. Place in a small bowl with 1/2 cup whiskey for 30 minutes or until soft. In a large pot (cast iron is best) saute red and green onions in the
olive oil. When translucent, remove 1/2 of the onions and set aside. Add 1/2 of the garlic to the pot and continue cooking it and rest of onions until golden brown. Remove remainder and reserve together with other onions. Saute beef fat and steak together in small batches until all are browned. Add onion mixture and all seasonings including reconstituted chilies. Continue to cook over low heat for 10 to 15 minutes. Add tomatoes, beans, remaining garlic, and beer and cook approx. 2 hours. Just how long you cook the chili will depend on how you like your meat texture. I (Linda Curry) heat and add the remaining amount of whiskey to the chili just before serving to brace it up a bit. Here, again, you must add to taste. The alcohol you add at this stage will not evaporate with cooking! When I serve this to guests, I make a fairly mild version and serve a batch of reconstituted New Mexico chilies with chopped up garlic as a condiment so my guests can control their own heat. Also shredded or diced sharp cheddar cheese (to top the chili with) and a good crusty bread are essential.
This Snake Bite recipe differs from the original in the follow ways: .. Original was made with horsemeat
.. Original used twice the New Mexico chilies .. Original called for stale beer
Linda says, "While I think this might have been fine for the battlefield, I don't believe any of us are missing anything with the updated version of Snake Bite. Just remember, the Snake gets its Bite from the final step of heating and adding the remaining whiskey to the mix. This is, however, a very personal choice. I suggest you try adding different amounts to find what is just right for you."
"On behalf of the Colonel and my family, I hope you enjoy this
"secret" for years to come."
"But a word or two of warning is in order here. The Colonel's SnakeBite Chili is "battle proven taste" in every sense of the word. It is a real "man's" chili, so use it with caution. We are certain you have never tasted anything like it!
Linda Curry, grand daughter of the late Colonel Meyers Curry.
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